Introduction

Lamb shanks are a showstopper in any meal, and when you braise them with rosemary, garlic, and a rich broth, they become utterly irresistible. This Rosemary Braised Lamb Shanks recipe will make your taste buds dance with joy. The slow cooking process ensures that the lamb is incredibly tender and packed with flavor. Paired with a savory sauce made from fresh herbs, vegetables, and a splash of dry white wine, this dish is both comforting and elegant—perfect for a cozy dinner or a special occasion. Let’s dive into this delicious recipe that’s sure to impress your family and friends!

Detailed Ingredients

• 1 tablespoon extra virgin olive oil 🫒
• 4 whole lamb shanks (about 3¾ pounds) 🐑
• 2 medium onions, chopped 🧅
• 2 medium carrots, peeled and chopped 🥕
• 1 stalk celery, chopped 🌿
• 1 cup dry white wine 🍷
• 3 large garlic cloves, finely chopped 🧄
• 1 tablespoon tomato paste 🍅
• 4 cups chicken broth 🍗
• 1 cup water 💧
• 2 large sprigs fresh rosemary 🌿
• 2 sprigs fresh thyme 🌱
• 2 sprigs fresh parsley 🌿
• Salt and pepper, to taste 🧂

Directions

1. Preheat the oven: Set your oven to 350℉ to prepare for slow braising.
2. Brown the lamb shanks: Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb shanks and brown them on all sides for about 15 minutes. Once browned, transfer the shanks to a large bowl and set aside.
3. Sauté the vegetables: In the same Dutch oven, add the chopped onions, carrots, and celery. Sauté for about 8 minutes until the vegetables are browned and fragrant.
4. Deglaze and cook: Return the lamb shanks to the Dutch oven. Pour the dry white wine over the shanks and boil for about 5 minutes until the liquid evaporates. Add the garlic and tomato paste, cooking for 1 more minute.
5. Add the liquids and herbs: Pour in the chicken broth, water, and add the sprigs of rosemary, thyme, and parsley. Season with salt and pepper to taste. Cover the Dutch oven and transfer it to the preheated oven. Bake for 2 to 2½ hours until the lamb is tender and fully cooked.
6. Make the sauce: Once the lamb is cooked, remove the shanks from the Dutch oven and set them aside. Bring the cooking liquid to a boil and reduce it until it thickens to a sauce consistency, which will take about 35 minutes.
7. Finish the dish: Discard the rosemary, thyme, and parsley from the sauce. Return the lamb shanks to the pot, heating them through in the sauce. Serve hot and enjoy this tender, flavorful dish.

My Story

I first tried making lamb shanks after hearing about how tender and flavorful they could be when braised properly. I was a bit intimidated at first, as lamb isn’t something I cooked often, but I decided to give it a go. After following this recipe, I was amazed at how simple it was to make such a rich, savory dish. The lamb came out so tender that it practically fell off the bone, and the rosemary, garlic, and wine sauce was absolutely divine. It quickly became one of my favorite go-to recipes for dinner parties and family gatherings. There’s something so comforting about this dish, and it never fails to impress!

FAQ

Q1: Can I use a different cut of lamb for this recipe?
While lamb shanks are ideal for braising due to their rich flavor, you could use lamb shoulder or lamb neck if you prefer. Just make sure to adjust the cooking time to ensure the meat becomes tender.

Q2: How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the lamb and sauce for up to 3 months.

Q3: Can I cook this recipe in a slow cooker?
Yes! After browning the lamb and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours until the lamb is tender.

Q4: What can I serve with braised lamb shanks?
Braised lamb pairs perfectly with mashed potatoes, polenta, or roasted vegetables. You can also serve it over a bed of rice for a hearty, comforting meal.

Q5: Can I make this recipe ahead of time?
Yes, you can prepare the dish a day ahead. Simply reheat the lamb and sauce on the stovetop over low heat until warmed through. The flavors will deepen and improve overnight!

Suggestions

1. Serve with mashed potatoes or roasted root vegetables to soak up the delicious sauce.
2. Add a splash of balsamic vinegar to the sauce for a touch of acidity.
3. Pair this dish with a full-bodied red wine like Cabernet Sauvignon for the perfect match.
4. Garnish with a bit of chopped fresh mint for a fresh contrast to the richness of the lamb.
5. If you want a richer sauce, add a splash of heavy cream to the reduced cooking liquid.

Conclusion

Rosemary Braised Lamb Shanks is one of those dishes that feels like a warm hug on a plate. The slow braising process ensures the lamb becomes incredibly tender, while the garlic, herbs, and white wine infuse the meat with incredible depth of flavor. It’s the kind of dish that makes any meal feel like a celebration, yet it’s surprisingly easy to prepare. Whether you’re cooking for a special occasion or simply craving something comforting, this recipe is sure to impress. The combination of rosemary, garlic, and wine creates a sauce that’s perfect for spooning over mashed potatoes, rice, or even pasta. It’s an elegant dish that’s both hearty and comforting, making it perfect for any time of year.

• Sarah Cooper